Use este identificador para citar ou linkar para este item:
Título: Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture
Palavras-chave: Cheese whey beverage
Lactic acid bacteria
Sensory evaluation
Data do documento: 9-Jan-2011
Editor: Institute of Food Science and Technology
Citação: MAGALHÃES, K. T. et al. Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture. International Journal of Food Science & Technology, [S. l.], v. 46, n. 4, p. 871-878, Apr. 2011.
Resumo: The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 °C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1-propanol, isopentyl alcohol and 1-hexanol were identified and quantified by high-performance liquid chromatography and GC-FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol ( 12 g L )1 ), lactic acid ( 6 g L )1 ) and acetic acid ( 1.5 g L )1 ) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey-based beverages.
Aparece nas coleções:DBI - Artigos publicados em periódicos
DCA - Artigos publicados em periódicos

Arquivos associados a este item:
Não existem arquivos associados a este item.

Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.